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Lemon Bars (Cathy) by


1/2 lb unsalted butter at room temp
1/2 c sugar
2 c flour
1/2 t salt

2 extra-large eggs at room temp
3 c sugar
2 T grated lemon zest (4-6 lemons)
1 c fresh squeezed lemon juice
1 c flour

Powdered sugar for garnish


Cream the butter and sugar until light and fluffy. In a separate bowl, combine the flour and salt - with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 13x9 greased pan (or jelly roll pan). Chill for 30 minutes. Preheat oven to 350.

Whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over crust and bake for 30-35 minutes (20-25 for jelly roll pan)until the filling is set. Cool to room temp and cut into bars. Dust with powdered sugar.

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